Pulled Pork...Veggie Style!!

Pulled Pork – Veggie Style!

I discovered the recipe inadvertently.  I use to love BBQ (still do!) and missed the meat texture with the Smokey Sweet BBQ Sauce…yum!  With that in mind I put this together to satisfy that craving and need!  It’s even better the second day!

Ingredients:

I package of Seitan

All natural, no additive BBQ Sauce (you can make your own if you have time)

Floured Tortillas

Coleslaw or Chopped Kimchi

Chopped Scallions

1TB of Molasses

1 TB of Honey

Seasonings:

1 tsp Garlic Powder

1 tsp of Chili Powder

1 tsp of BBQ Seasoning

½ tsp of Coarse Ground Pepper

2 TB of Coconut Oil

Heat up a Cast Iron Pan and put in the Coconut oil.  Drain the package of Seitan and chop it up.  Drop a small piece of the Seitan in the Pan to sizzle, and then it is hot enough.  Add the rest of the Seitan and all the seasonings (add more or less for your personal taste).  Coat well, add a little water to keep it moist.  Cook for a few minutes until blended and hot.  In a bowl, mix about 1-2 cups of the BBQ sauce, Molasses and honey.   Add the BBQ sauce to coat the Seitan and cook.  Careful here, not to add too much BBQ sauce, as you don’t want this to be a Sloppy Joe.  The finished Seitan should resemble Pulled Pork.

Warm the Tortilla Wrap; place a couple of spoonfuls of the BBQ Seitan, then some Coleslaw or Kimchi. Wrap it up and enjoy!

This is a fabulous alternative to BBQ Pork…but tastes very similar!

Enjoy!

Damn They’re Good Cookies!…No flour, no sugar-Damn they’re good!

Damn They’re Good Cookies!…No flour, no sugar-Damn they’re good!

I discovered a recipe, added to it and it turned out great!  I tried to come up with a name and “Damn They’re Good Cookies” came to mind!

Ingredients:

3 Ripe Mashed Bananas

1/3 Cup of Apple Sauce

2 Cups of Granola (Should be an all natural, no sugar added granola.  I use my own granola.  I suggest one with nuts and raisins)

¼ Cup of Cashew or Almond Milk

1 tsp of Vanilla

1 TB of Cinnamon

Pre-heat oven to 375 degrees

Mix all the ingredients together.  Set aside for about 10 minutes. 

On a cookie sheet, line it with Parchment paper.  Place about a large Tablespoon each of the cookies on the cookie sheet.  Bake for 15-20 minutes, checking every 10 minutes or so, so not to burn.  Do not over cook, they will become either to hard or too chewy.

Cool on wire rack.  Enjoy!

Vegetarian Chili with Ground Meat? Really Ground Meat? Read on...

Vegetarian Chili with Ground Meat?

Really, Ground Meat?  No, of course not!  But you would think that ground meat was in it!

This has been a favorite of my wife since I made it for her many years ago.  If you tasted it, you would be convinced that there was ground meat in it!

We like it spicy, not hot!  Feel free (I recommend to experiment to your tastes) to adjust the amount of seasonings, or even change some.

I have found a few tricks (Wow!  Imagine that - A Magician with tricks!) to reduce gas and certain flavors.

Also, even though it is ready to eat after a few hours of simmering.  It’s always, I mean ALWAYS better the next day – after it has been refrigerated then re-heated.

Enjoy!

Ingredients:

1 Can of Red Kidney Beans

1 Can of White Beans

2 Cups of TVP (Textured Vegetable Protein or Textured Soy Protein)

2 Chopped Carrots

1 Chopped Green Pepper

1 Chopped Onion

1 Can of Italian Tomato’s

1 Can of Tomato Paste

Chopped Cilantro

Coconut Oil or Olive Oil for Sautéing

Seasonings:

1 tsp of Ground Pepper

3 Cloves of Chopped Garlic

1 tsp of Cinnamon

¼ cup of Chocolate Powder (Unsweetened only)

2 tsp of Chipotle Powder

2 tsp of Chili Powder

2 Table Spoons of Apple Cider Vinegar

2 Table Spoons of Soy Sauce

2 TBL of Honey

Put the TVP in a bowl and cover it with about 3 cups of hot water.  Let it sit until you need it.

This an "actual picture" of my Chili!

Sauté the Onion, Green Pepper and Carrots with the Garlic, Pepper, Chipotle, Chili pepper until wilted and brown.  Add the tomatoes and tomato paste, stir with a whisk to incorporate the tomato paste.  Add 1 Can of water from each of the tomato paste and tomatoes, stir.

Empty both cans of beans in a strainer, rinse well with cold water, until the foam is gone, add to the tomato mixture (this rinsing reduces gas!), stir.

Add the TVP, stir well. (This is available at your local Health Food Store or you can order it on line).

Add the remaining ingredients and stir well.  You don’t want the Chili to be too thick at this point, as the TVP will absorb a lot of the liquid.  Add more water so the Chili is like a soup consistency.

Taste and adjust seasonings…Add Hot Sauce or Red Pepper Flakes, if you like it hot.  I usually add another Mexican Pepper (Like a Ground Ancho) for flavor.

Bring to a low boil, then reduce to a simmer and cook for 1-2 hours.  Serve with Taco Chips or Pita Chips; top the Chili with the Cilantro!

Grilled Brussel Sprouts...Tasty!

Grilled Brussel Sprouts

This is a great way to have a vegetable that many people don’t like.  You can also use the same recipe to grill Asparagus…another veggie that some don’t care for.

Ingredients:

Fresh Brussel Sprouts (8-10)

¼ cup Olive Oil

1-2 TBL spoons of Soy Sauce

Pepper,

1-3 Cloves of Garlic – chopped

In a large bowl, add all the ingredients, except the Olive Oil.  Whisk together.  Then slowly add the Olive Oil – while whisking.  This will emulsify the marinade.  Set aside.

Clean the Sprouts, by cutting off the end, removing loose leaves, rinse with cold water and pat dry. 

Toss the sprouts in the marinade, to coat well.

Two options to cook:

1.      Grill on a grill.  Watch carefully and turn in about 1 minute, grill on the other side until done.

2.      I often use a Cast Iron Pan…This pan gets hot, almost as good as the grill!  The key is that you have to make sure the pan is hot before you add the Sprouts, otherwise they may over cook.

The Key on cooking either the Sprouts or Asparagus is NOT TO OVER COOK THEM!  They should have a little crunch.

Enjoy!